A recipe for corn salad

This time of year, I’ve had enough corn on the cob. Not that I don’t love the corn, it’s just that week after week of corn cobs with butter and salt becomes boring. What was heavenly and long awaited just a few months ago now seems mundane. So I look for new ways to eat corn.

A few days ago I put together a corn salad that tasted good and had a really nice variety of texture. I love that kind of thing. I cut the kernels off the cobs, sauteed them on olive oil until they just started to turn brown, and then tossed them in a bowl with ripe chopped tomato, goat cheese and a little basil. My daughter was funny at the table as I gushed over my own creation. I declared it the best salad ever. And she said, “You say that about every salad you make, Mama!”

It may be true. But every time I say it, I do believe it to be the best salad, ever.

Saute the corn in the oil over medium heat until just beginning to brown. Remove from the heat, scrape into a bowl, and allow to cool. Chop the tomato and place in a salad bowl with the crumbled goat cheese and basil. Stir the cooled corn into the tomato mixture and the vinegar, season with black pepper and more salt if needed, and serve.